Pork Tenderloin with Mushroom Stuffing and Pan-Seared Onion & Apple

⏱ 180 mins 🍽 8 serving(s) 🏷 Pork

This impressive pork tenderloin dish features a savoury mushroom and herb stuffing layered between three pieces of meat, which are then tied and roasted. The roast is topped with mustard, apple slices, and thyme before cooking. It is served with a garnish of apples and red onion that are quickly seared in a skillet. While it looks elaborate, much of the preparation can be completed in advance, making it a superb choice for entertaining. The recipe yields eight servings.

Pork Tenderloin with Mushroom Stuffing and Pan-Seared Onion & Apple

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 4 mushrooms, finely diced
  • 3/4 cup onions or 3/4 cup shallot, finely diced
  • 1 carrot, finely chopped
  • 2 cups coarse unseasoned bread crumbs
  • 1/3 cup fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped or 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 (12 ounce) boneless pork tenderloin
  • 1/4 cup Dijon mustard
  • 3 large apples
  • 1 large red onion
  • 1 apple, unpeeled,thinly sliced
  • 3 tablespoons vegetable oil (approximately)

Method

  1. For the stuffing, warm the butter and oil in a large skillet. Cook the mushrooms and onions, stirring now and then, until any liquid has gone, about 8 minutes.
  2. Stir in the apple and carrot and cook for 1 minute.
  3. Take the skillet off the heat.
  4. Mix in the bread crumbs, parsley, thyme, sage, mustard, salt and pepper until well combined.
  5. Set this mixture aside.
  6. For the pork, slice each tenderloin lengthwise halfway through and open it up.
  7. Place between plastic wrap or waxed paper and pound to a generous 1/4-inch thickness.
  8. Cut roughly 7 pieces of kitchen string, each 15 inches long. Lay them crosswise about 1 1/2 inches apart in a lightly greased roasting pan.
  9. Position one piece of the pounded meat over the strings.
  10. Use your hands to press half of the stuffing mixture over the surface of this meat.
  11. Place a second piece of meat on top, aligning the wide end over the thin end of the first piece. Tuck any thin ends underneath and press down firmly.
  12. Add the rest of the stuffing, then top with the final piece of meat.
  13. Tie the strings securely around the assembled roast and trim any extra length.
  14. Coat the entire outside of the roast with mustard.
  15. Lay the apple slices in a row along the top and sprinkle with salt and pepper.
  16. Scatter thyme sprigs over the top.
  17. Place in a 400°F oven, then immediately reduce the heat to 350°F. Roast until a meat thermometer reads 160°F, which will take 1 1/4 to 1 3/4 hours.
  18. Move the roast to a cutting board and loosely cover it with foil.
  19. Allow it to rest for 10 minutes.
  20. To prepare ahead, let the cooked roast cool, then cover and refrigerate for up to 24 hours.
  21. For the garnish, slice the uncored apples crosswise into pieces just under 1/2-inch thick.
  22. Discard the end pieces.
  23. Slice the onion in the same way.
  24. Heat half of the oil in a large skillet. Sear the apple and onion slices until they brown, for 1 to 2 minutes on each side, adding more oil if needed.
  25. Slice the roast and arrange it on a platter, surrounding it with the seared onion and apples.

Nutrition (per serving)

Sodium476600 mg

Recipe details

CategoryPork
AuthorCountryLady